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Belgian Chocolate
Bean-to-Bar Generation
By: Pierre Marcolini, Michel Verlinden, Alexandre Bibaut
Hardcover | 1 March 2019
At a Glance
Hardcover
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Chocolatiers include Cédric De Taeye; Chocolatoa (Mario Vandeneede); Chocolatier M (David Maenhout); Darcis (Jean-Philippe Darcis); Deremiens (Francois Deremiens); Legast (Thibaut Legast et Patricia Forero); Marcolini (Pierre Marcolini); Mi Joya (Nicolas et Caroline de Schaetzen); Mike & Becky (Bjorn Becker and Julia Mikerova); Millesime Chocolat (Jean-Christophe Hubert); The Chocolate Line (Dominique Persoone); Van Dender (Herman Van Dender); Zuut (David Van Acker and Pieter De Volder). Technically advanced instructions for professionals are included.
Book Features:
- In this book for skilled amateurs and professionals, 13 chocolatiers talk about their work and share their favourite recipes
- Includes technical references (origin of the beans, installation, machines, technical sheets) useful to the chocolatier in the making
- Pierre Marcolini is one of Belgium's best-known chocolatiers, and is a pioneer in the bean-to-bar movement
About the Authors
Pastry chef, chocolatier, and Officer of the Order of Agricultural Merit, Pierre Marcolini is one of Belgium's most famous chocolatiers. He travels the world to select the best cocoa beans and has written extensively about chocolate.
Michel Verlinden is a journalist specialising in gastronomy and arts.
Alexandre Bibaut is a passionate photographer of gastronomic subjects. He divides his time between studio work and special outside projects.
ISBN: 9782390250722
ISBN-10: 2390250726
Published: 1st March 2019
Format: Hardcover
Language: English
Number of Pages: 192
Audience: General Adult
Publisher: Lannoo
Country of Publication: GB
Dimensions (cm): 27.0 x 19.0 x 2.9
Weight (kg): 1.11
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